3 dishes people actually cook in Mongolia: what they are, how long they take, and what you need to buy.
What can you cook from Mongolia? 3 traditional Mongolia dishes, from Tsuivan (90 min, the quickest) to Buuz (110 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Mongolia on the map. Drag to spin the planet.
Mongolian steamed dumplings whose hand-chopped mutton and tail fat melt into a mouthful of broth inside the dough.
A flat half-moon pastry of fatty mutton sealed inside a water-and-flour dough and deep-fried until blistered, the signature food of the Naadam festival.
Handmade noodles steamed on top of a mutton and vegetable stew in a single sealed pot.
Copper documents three dishes from Mongolia: Buuz, Khuushuur and Tsuivan. Garlic and onion each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 16 different ingredients.
The three recipes need 16 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Mongolia entries. Every ingredient list on this page is complete, with quantities, and free to read.
Tsuivan is the quickest at 90 minutes. Buuz is the longest at 110 minutes. The median is 100 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Mongolia here is rated easy, but every one has the full method written out step by step, free to read. Tsuivan is the shortest way in.
Mongolia is part of Central Asian.
Countries close to Mongolia on the globe — and close on the plate.
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